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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is authentic tasting! I originally found this recipe in a box of stuff to be discarded after my mother passed away, It caught my eye because it uses ingredients that I was familiar with. The recipe seems long, but once u begin tp prepare it u will realize it isn't very time consuming to make, and everyone will be impressed with your culinary prowess. I serve this with egg noodles, but have also used the little packages of ramen noodles (just save the seasoning packet for something else) and white rice is also good. Ingredients:
1/4 cup soy sauce |
2 tablespoons dry sherry |
2 teaspoons sugar |
1 egg yolk |
2 lbs boneless lean pork, cut into 1 in pieces |
10 tablespoons cornstarch, divided |
3 cups vegetable oil, plus |
3 tablespoons vegetable oil, divided |
1 (20 ounce) can pineapple chunks in syrup |
1/4 cup distilled white vinegar |
3 tablespoons tomato sauce |
1 cup water |
1 large onion, thinly sliced |
8 green onions, diagonally cut into 1 in pieces |
1 red bell peppers or 1 green bell pepper, chopped |
4 ounces fresh mushrooms, quartered |
2 stalks celery, diagonally cut into 1/2 in slices |
1 medium cucumber, seeded and cut into 1/4 in wide pieces |
Directions:
1. For marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
2. Add pork; mix to coat well.
3. Cover and refrigerate 1 hour, stirring occasionally.
4. Drain pork, reserving marinade.
5. Place 8 tbsp of the cornstarch into large bowl.
6. Add pork pieces; toss to coat well.
7. Heat 3 cups of the oil in wok or large skillet over high heat to 374°F.
8. Add 1/2 of pork pieces until brown, about 5 minutes.
9. Drain on paper towels.
10. Repeat with remaining pork.
11. Drain pineapple, reserving syrup.
12. Combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
13. Blend remaining 2 tbsp cornstarch and the water in another bowl.
14. Heat remaining 3 tbsp oil in a wok over high heat.
15. Add all veggies and stir fry for 3 minutes.
16. Add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
17. Add pork and pineapple; stir fry until heated through.
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